Country Style Pork with White Beans
As much as I love to cook and bake, read about cooking and baking, stalk bloggers who cook and bake and especially watch shows about cooking and baking you would think that I was a fan of Cake Boss or Kitchen Boss but honestly when I get to the TLC shows…well I can’t get pass Hoarders and My Crazy Obsession. I mean: WOW! Don’t hate me but when I watch these shows, I do feel a touch better about my crazy self.
Anywho…so the other day Mr. Man bought some gorgeous Country Style Ribs at a crazy great price. I had to find a delicious way to make them. Friends suggested searing them and slow cooking in the oven with barbecue sauce. YUMMY….but Mr. Man is so picky about anything barbecue and I didn’t want to not have the right sauce, too sweet, too salty or too anything. I searched the web and found this great recipe from the Cake Boss Guy: Buddy Valestro. I had to give it a try, we love white beans and it included easy ingredients with a lot of flavors.
Here is where you can find his recipe: TLC Discovery
Ingredients:
2 1/2 to 3 pounds country-style pork ribs
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dried white northern beans
6 cups chicken stock
1 28-ounce can diced tomatoes
1 tablespoons dried sage leaves
2 bay leaves
1/4 cup chopped fresh parsley leaves (confession…I forgot my parsley!)
Steamed white rice, for serving
How to:
Season ribs with the salt and pepper. In a large Dutch oven, heat olive oil over medium high heat. Sear the ribs until well browned on all sides, about 8 to 10 minutes. Remove ribs and set aside.
To the Dutch oven, add the onions, carrots, and celery. Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes. Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds. Sprinkle the flour into the pan and stir to combine. Cook the flour mixture, stirring constantly for 2 minutes. Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine. Bring to a boil and reduce to a simmer. Add the seared ribs. Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.
simmering
at this point I was drooling!
When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice. I evidently didn’t serve over rice…I am rebel…OK a recipe rebel…I served over parpadelle noodles…my favorite 
this is a keeper!
Verdict: simply scrumptious. I love everything about this dish, and our home smelled like heaven! It’s true…I swear…HEAVEN! and budget friendly I must say
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Peace and Crazy Self,
